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Mashed Potato Soup

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Mashed Potato Soup

In case you are still several bowls deep in the leftover mashed potato department, here is a soup idea. While not as exciting and deep fried as these leftover mashed potato TATER TOTS!! This mashed potato soup is so delicious and literally tastes like hot buttery mashed potatoes- but in soup form. What could be wrong with that?

Mashed Potato Soup

Coco has eaten about 50 bowls of the stuff, and every two hours asks for more. She likes starch and butter just like her mama.

Mashed Potato Soup

Other leftover ideas:
Leftovers! (some of these you just sub in turkey for chicken!)

Turkey, Leek and Butternut Squash Noodle Soup

Roasted Turkey, Cranberry and Brie Grilled Cheese

Grilled Turkey BLT

Homemade Tater Tots

Mulligatawny Soup

Potato Pancakes

Pumpkin, Turkey and Wild Rice Soup

Turkey Guinness Pot Pie

Turkey Nachos

Turkey Orzo and Lemon Soup

Turkey Pot Pie

In a large pot, melt the butter over low heat and add the onions. Sweat over low heat until translucent, taking care not to brown the onions- about 5-7 minutes. Add the Chicken stock and the water and put a lid on the soup. Cook for 15 minutes.

Mashed Potato Soup

Whisk in the mashed potatoes and add the cream, simmer with the lid on for 30 minutes.

Mashed Potato Soup

Mashed Potato Soup

Using an immersion blender, puree the soup until creamy and smooth.

Mashed Potato Soup

Season to taste with salt and white pepper.

Mashed Potato Soup

Recipe: Mashed Potato Soup

Ingredients

  • -1 tablespoon butter
  • -1 yellow onion
  • -2 cups Chicken Stock
  • -4 cups water
  • -4 cups mashed Potatoes
  • -1/2 cup cream
  • -Kosher salt and white pepper to taste

Instructions

  1. In a large pot, melt the butter over low heat and add the onions. Sweat over low heat until translucent, taking care not to brown the onions- about 5-7 minutes.
  2. Add the Chicken stock and the water and put a lid on the soup. Cook for 15 minutes.
  3. Whisk in the mashed potatoes and add the cream, simmer with the lid on for 30 minutes.
  4. Using an immersion blender, puree the soup until creamy and smooth.
  5. Season to taste with salt and white pepper.

Preparation time: 5 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

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4 Comments

  1. I love this idea! Leftover mashed potatoes are always the first thing to be eaten up around here, but I would make a batch of mashed potatoes just for this soup!

  2. Amy says:

    I love mashed potato soup! I also like to saute onion and add roasted pasillo peppers to the base. Then I finish it off with cheddar cheese. Because mashed potatoes are just not fattening enough for me. :-)

    • oh my gosh- I love the idea of adding that pepper to the soup- it sounds incredible. Everything is better with cheddar!

  3. marla says:

    Mmmmm, must try this soup!!